Queso Chihuahua: effects of seasonality of cheesemilk on rheology

• Published in: International journal of dairy technology Vol. 60; no. 1; pp. 13 - 21
• Main Authors: TUNICK, MICHAEL H, VAN HEKKEN, DIANE L, CALL, JEFFREY, MOLINA-CORRAL, F JAVIER, GARDEA, ALFONSO A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.02.2007; Blackwell
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Mennonite-style; Mexican cheese; Milk and cheese industries. Ice creams; Raw milk; Seasonality; Raw milk; Mexican cheese; Dairy industry; Seasonality; Dairy product; Cheese; Mennonite-style; Rheological properties
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2007.00295.x

Fresh semihard raw milk (RM) and pasteurized milk (PM) cheeses made by Mennonite communities in Chihuahua, Mexico were sampled in early winter, mid‐spring and late summer and evaluated during storage to determine if rheological properties were affected by the season the cheese was produced. Seasonal effects were observed in the rheology of the RM cheeses, which underwent more extensive proteolysis than the PM cheeses. The rheological properties of the PM cheeses and the composition of all cheeses were consistent throughout the year. The texture of the RM cheese is affected by season, whereas the variability in texture and composition of PM cheese is minimal, allowing for the manufacture of a uniform product.